Slow-Cooker Barbecue Ham and Black-Eyed Peas

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1 cup low-sodium beef broth

2 tablespoons tomato paste

2 tablespoons pure maple syrup

1 tablespoon molasses

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon spicy brown mustard

1 tablespoon chili powder

1 small leek (white and light green parts only), halved lengthwise and cut into 1-inch pieces

1 ½ to 2 pounds boneless smoked pork shoulder (picnic ham)

2 sprigs thyme, plus leaves for topping

1 1-pound package frozen black-eyed peas (about 4 cups), thawed

Directions at foodnetwork.com

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